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Journal Abstract Search

410 related items for PubMed ID: 29352086

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  • 2. Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production.
    Bongaerts D, Bouchez A, De Roos J, Cnockaert M, Wieme AD, Vandamme P, Weckx S, De Vuyst L.
    Appl Environ Microbiol; 2024 Apr 17; 90(4):e0186923. PubMed ID: 38446583
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  • 4. New insights into the role of key microorganisms and wooden barrels during lambic beer fermentation and maturation.
    Vermote L, De Roos J, Cnockaert M, Vandamme P, Weckx S, De Vuyst L.
    Int J Food Microbiol; 2023 Jun 02; 394():110163. PubMed ID: 36913841
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  • 8. Wort Substrate Consumption and Metabolite Production During Lambic Beer Fermentation and Maturation Explain the Successive Growth of Specific Bacterial and Yeast Species.
    De Roos J, Vandamme P, De Vuyst L.
    Front Microbiol; 2018 Jun 02; 9():2763. PubMed ID: 30510547
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  • 10. Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production.
    De Roos J, De Vuyst L.
    J Sci Food Agric; 2019 Jan 15; 99(1):25-38. PubMed ID: 30246252
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  • 12. Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana.
    Camu N, De Winter T, Verbrugghe K, Cleenwerck I, Vandamme P, Takrama JS, Vancanneyt M, De Vuyst L.
    Appl Environ Microbiol; 2007 Mar 15; 73(6):1809-24. PubMed ID: 17277227
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  • 15. Oxidation of metabolites highlights the microbial interactions and role of Acetobacter pasteurianus during cocoa bean fermentation.
    Moens F, Lefeber T, De Vuyst L.
    Appl Environ Microbiol; 2014 Mar 15; 80(6):1848-57. PubMed ID: 24413595
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  • 17. The microbial diversity of traditional spontaneously fermented lambic beer.
    Spitaels F, Wieme AD, Janssens M, Aerts M, Daniel HM, Van Landschoot A, De Vuyst L, Vandamme P.
    PLoS One; 2014 Mar 15; 9(4):e95384. PubMed ID: 24748344
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  • 20. Acetic acid bacteria (AAB) involved in cocoa fermentation from Ivory Coast: species diversity and performance in acetic acid production.
    Soumahoro S, Ouattara HG, Droux M, Nasser W, Niamke SL, Reverchon S.
    J Food Sci Technol; 2020 May 15; 57(5):1904-1916. PubMed ID: 32327801
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